Spinach Skillet Flatbreads
20 minMediumGreen Piadinas with Pear and Pecorino
Tasty piadinas made with powdered nettles for an original dough and a delicious pear and pecorino filling. A combination of flavours that is sure to delight the palate.
- Difficulty
- Easy
- Prep Time
- 30 min
- Cook Time
- 5 min
- Servings
- 4 people
Ingredients
- Nonna's Savoury Yeast, 1 teaspoon
- water for the dough, 300 ml
- powdered nettles for the dough, 20 g
- flour type 0 for the dough, 500 g
- extra virgin olive oil for the dough, 45 ml
- salt for the dough, 1 teaspoon
- rice flour, as needed
- pears for the filling, 2
- Sardinian Pecorino cheese for the filling, 190 g
- ground black pepper for the filling, to taste
Method
Knead the flour and water together. Add the yeast, salt, oil and powdered nettles, and continue kneading until you have a smooth, homogeneous dough. Turn the dough out onto a floured work surface, using a little rice flour for dusting, and work it until it forms a ball. Flatten the dough ball with your hands and roll it out with a rolling pin until it is approximately 2 mm thick. Cut out several discs of dough using the lid of a medium-sized saucepan as a guide. Cook on a preheated griddle or frying pan for about 2 minutes on each side.
For the filling, peel the pears, remove the cores and cut them into thin slices. Dress with a drizzle of extra virgin olive oil and ground black pepper. Add the pecorino, thinly sliced, and arrange over one half of each dough disc. Fold the discs over to form half-moon shapes.
Return the piadinas briefly to a very hot frying pan to melt the cheese, then serve immediately.
For the filling, peel the pears, remove the cores and cut them into thin slices. Dress with a drizzle of extra virgin olive oil and ground black pepper. Add the pecorino, thinly sliced, and arrange over one half of each dough disc. Fold the discs over to form half-moon shapes.
Return the piadinas briefly to a very hot frying pan to melt the cheese, then serve immediately.
